Like meat loaf, grilled cheese sandwiches, macaroni and cheese, and other retro comfort foods, potato skins are getting an upscale makeover. Many independent restaurant chefs are giving these staples of casual-dining chains and sports bars creative treatments. Whether its gourmet cheeses, scooped out centers or a dish based on French pommes soufflés, Nation’s Restaurant News gathered some of the unique and new dishes from New York City to California. R2L, Philadelphia Chef ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?